Filled with mushrooms, lentils, carrots, and green peas and covered with fluffy mashed potatoes, this vegetarian lentil shepherd’s pie is a hearty plant-based meal. Not only does it feed a crowd, but it keeps incredibly well in the fridge or freezer, so you’ll have healthy leftovers for days to come.
I think we can all agree that shepherd’s pie is the ultimate comfort food. On a cold fall or winter’s day, there is nothing quite like a stick-to-your-ribs meal like shepherd’s pie. While I love a traditional shepherd’s pie made with ground beef or ground lamb and, to be clear, there is nothing unhealthy about it, using lentils in shepherd’s pie is simply a good way to create a vegetarian shepherd’s pie and a fun way to mix up a traditional dish!
What is the difference between cottage pie and shepherd’s pie?
Shepherd’s pie and cottage pie are savory British casserole dishes made from ground meat and mashed potato topping but the difference between the two is found in the meat. While the names are often used interchangeably, a shepherd’s pie is made with ground lamb, while traditional cottage pie is made from ground beef.
